Food In Every Country, Algeria

                                        Algeria

Berber tribesmen were one of the country's earliest inhabitants. Their arrival, which may extend as far back as 30,000 B.C., marked the beginning of wheat cultivation, smen (aged, cooked butter), and fruit consumption, such as dates.

 The introduction of semolina wheat by the Carthaginians (who occupied much of northern Africa) led the Berbers to first create couscous , Algeria's national dish. The Romans, who eventually took over Algeria, also grew various grains. At the beginning of the twenty-first century, Algeria ranked among the top ten importers of grain (such as wheat and barley) 

Recipes

 1) Sahlab

Ingredients

• 3 cups (8 ounces each) milk
• 1 cup sugar
• ½ cup cornstarch
• ¾ cup water
• ¼ cup raisins
• ¼ cup coconut
• ¼ cup walnuts or pistachios, chopped
• 1 teaspoon cinnamon

Procedure

1. In a small mixing bowl, dissolve the cornstarch in the water and set aside.
2. In a heavy saucepan, bring the milk to a boil over low to medium heat.
3. As soon as the milk boils, reduce the heat.
4. Stir in the sugar, and allow the milk to simmer until the sugar has dissolved (no more than 1 minute).
5. Slowly pour the cornstarch mixture into the milk, making sure to whisk rapidly to prevent the milk from sticking to the bottom of the saucepan. The milk will gradually thicken.
6. When it reaches the consistency of a thick gravy, remove from heat.
7. Pour sahlab into decorative small bowls, glasses, or mugs.
8. Sprinkle with raisins, coconut, chopped nuts, and cinnamon, if desired.
9. Serve hot.

Sahlab, shown topped with chopped pistachios, is a favorite treat, often served when the weather is chilly 

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